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Jessica Shelby and Staff

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Rosh Hashanah
Food And
The Internet

MARK MIETKIEWICZ
Special to the Jewish News

T

he Passover seder has matzah and
maror. Chanukah nights are cele-
brated with latkes and sufganiyot
(Chanukah doughnuts).
But what about Rosh Hashanah?
While ushering in the Jewish New Year,
we grace our table with apples, honey
and some of the sweetest dishes of the
Jewish calendar. Today, food and the
High Holidays.
Actually, Passover isn't the only holi-
day with a seder. One of the most inter-
esting food-related customs of the holi-
day is the ken yehi ration or "may this be
God's will" Rosh Hashanah seder.
According to Rabbi C. Tscholkowsy, on
the first night of the holiday, a series of
foods is eaten whose Hebrew names
have dual meanings of significance:
www.diaspora.org.il/holidays/newyear
sed.htm
For example, the Hebrew word for
black-eyed peas — rubyah sounds like
the Hebrew word for increase yirbu.
The peas are eaten and the following
prayer is recited: "May it be the will of
our Heavenly Father that our merits
increase."
Other foods in the Rosh Hashanah
seder are apples and honey, fenugreek,
beets, dates, gourds, pomegranates, and
the head of a fish or sheep:
www.torah.org/learning/yomtovielul
rosh/vollno38.htrn1
Black-eyed peas are fine but what
about the main course? There are plenty
of Web sites bursting with New Year's
suggestions. Mimi's Cyber Kitchen will
tempt you with beef brisket with onion
lemon marmalade and a sinful (perhaps
I shouldn't use that word in a Rosh
Hashanah article) chocolate babka:
www.cyber-kitchen.com/holidays/high
holidays/recipes.htm
If you don't want to spend your holi-
day in the kitchen, then take a page
from the cookbook of Myra Chanin and
Ethel Hofman. They've given holiday
recipes for foods that can be prepared in
advance, frozen and warmed up:
cooking.phillynews.com/articles/0003e
vencooks.asp
On their menu: Rosemary roasted
cornish hens, carrot and pumpkin
tsimmes (compote) and honey loaf with
cognac glaze.
CYBER SPOT on page 68